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Singing Cake

From: "Priscilla" 
To: "phaedrus" 
Subject: Re: 
Date: Wednesday, February 19, 2003 10:33 AM

Hi Phaed - Are you saying I'm unusual?  Just kidding, I know what you mean.  
I haven't make this cake yet, so I can't give you any hints as to what to 
expect or not to expect. 
This cake sings as it bakes & ONLY IF THE INGREDIENTS & DIRECTIONS ARE 
FOLLOWED EXACTLY!  All set? Here goes: 
1 c butter
2 c brown sugar
2 tsp baking powder mixed w/1 c buttermilk  (BUT NOT YET)
1 c raisins
2 tsp cinnamon
2 sq bitter chocolate. melted
3 eggs, separated
1 c strawberry jam
1 c chopped nuts
1 tsp cloves
4 c sifted flour

Grease & flour angel food cake pan. Preheat oven to 350. Cream butter & sugar.
Add egg yolks & stir. Add melted chocolate & stir. Add raisins & stir. Add 
cinnamon, cloves & flour; stir.  Add nuts & jam; stir.  Now add the baking 
powder to the buttermilk; quickly add to the cake mixture & stir.  Fold in 
the stiffly beaten egg whites.  Quickly pour mix into prepared angel food pan.  
Bake at 350 until cake stops singing, about 45 minutes. 

As I said, I haven't tried this yet as I don't happen to have any buttermilk 
or strawberry jam on hand.  I'm not sure if the raisins & nuts could be omitted
either.  Anyway, I am going to try it out as soon as I get all the ingredients.
Good luck.        Priscilla 

Ravioli alla Genovese

  ----- Original Message ----- 
  From: Linda
  To: phaedrus
  Sent: Wednesday, February 19, 2003 5:45 AM
  Subject: Ravoli

  My grandmother was from Louisville Ky. and had the best meat ravioli recipe.
  Some the ingredients were brains, spinach, chicken, veal and cheese.
  I have tried to remember the rest but no luck.

  Please help.

  Thank you.


Hi Linda,

That sounds like some form of "ravioli alla Genovese". I could not possibly locate your grandmother's exact recipe, but there is some information and recipes for that dish at these links:




War Balls

----- Original Message -----
From: "elfreda" 
To: phaedrus
Sent: Thursday, February 20, 2003 3:31 PM
Subject: Receipe

> Hello
> Thanks for the receipes. I hate to ask for your help, but thought
> you might know.I am looking for a receipe for frying pan fingers 
> or war balls. Has something tom do with dates.
>        Thanks  Elfreda

Hello Elfreda,

No luck with "frying pan fingers". I keep getting chicken finger recipes for that one. Below is the only "war balls" recipe that I could find.


Revolutionary  War  Balls

 Ingredients :
 1 c. sugar
 2 eggs
 1 c. milk
 1 pinch salt
 1 tsp. vanilla
 1 big dash nutmeg
 3 c. flour
 2 tsp. baking powder
 Powdered sugar
 Cinnamon sugar

 Preparation :
    Mix 8 ingredients.  Drop by tablespoon in hot fat. While warm,
 roll in sugar or cinnamon mixture.  Militiamen carried them during
 the Revolutionary War.


From: "Ken" 
To: phaedrus
Subject: pannini
Date: Saturday, February 22, 2003 2:15 PM

Just back from the States where a restaurant had "pannini" on the menu. 
Any recipes please? Ken T

Hello Ken,

There are some recipes below, but check out this page:



Yield: 4 

This sandwich, with its oozing cheese, caramelized figs and salty prosciutto, 
is  absolutely incredible; it has major drool factor! Yield is 2 panini.


4 (3/4-inch/2 cm) slices ciabatta bread
4 slices prosciutto, di Parma
4 slices soft Italian asiago cheese
2 slices shaved Grana Padano cheese
4 fresh fig, quartered
2 tbsp good quality honey
4 tbsp olive oil


Heat 1 tbsp. oil in a medium nonstick skillet on medium-high heat.
Add the figs and saute about 1 minute or until starting to turn golden 
in colour. 
Add honey and toss to coat.
Continue sauteing for about 30 seconds or until caramelized.
Set aside to cool.

On 1 slice of the ciabatta layer 1 slice of Asiago, 1 slice of prosciutto, 
1 slice of Grana Padano, and half the figs. 
Then add 1 more slice of prosciutto and one more slice of Asiago. 
Top with another slice of ciabatta bread.
Brush both sides of the panino with olive oil.
Repeat to make one more panino.
Heat a nonstick skillet on medium heat.
Add the panini and cook, pressing lightly with a spatula, for 2 to 3 minutes 
per side or until golden and the cheese is melted.
 Chicken Florentine Panini 
1  (10-oz.) can Pillsbury® Refrigerated Pizza Crust  
1  (9-oz.) pkg. Green Giant® Frozen Spinach  
1/4  cup light mayonnaise  
1  garlic clove, minced  
1  tablespoon olive oil  
1  cup chopped red onion  
1  tablespoon sugar  
1  tablespoon vinegar (cider, red wine or balsamic)  
2  boneless skinless chicken breast halves  
1/2  teaspoon dried Italian seasoning  
1  garlic clove, minced  
4  (4-inch) slices provolone cheese  
Prep Time: 35 Minutes  
 Preparation Directions:  
 1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch 
 baking pan. Starting at center, press out dough to edges of pan. Bake 
 at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.  
 2. Meanwhile, cook spinach as directed on package. Drain well; squeeze 
 dry with paper towels.  
 3. In small bowl, combine mayonnaise and 1 of the garlic cloves; 
 mix well. Refrigerate.  
 4. Heat oil in small saucepan over medium-high heat until hot. Add onion; 
 cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. 
 Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has 
 evaporated, stirring occasionally.  
 5. To flatten each chicken breast half, place, boned side up, between 
 2 pieces of plastic wrap or waxed paper. Working from center, gently 
 pound chicken with flat side of meat mallet or rolling pin until about 
 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning 
 and minced garlic.  
 6. Spray large skillet with nonstick cooking spray. Heat over medium-high 
 heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender 
 and juices run clear, turning once.  
 7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; 
 spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with 
 chicken, spinach, onion mixture, cheese and remaining crust rectangles, 
 mayonnaise side down.  
 8. Heat large cast iron skillet over medium-high heat until hot. Place 
 sandwiches in skillet. Place smaller skillet on sandwiches to flatten 
 slightly. Cook 4 to 6 minutes or until crisp and heated, turning once. 
 Cut each warm sandwich into quarters.  
8 sandwiches; 4 servings

Malted Waffles

 From: "Jennifer" 
To: phaedrus
Subject: Malted Belgian Waffles
Date: Saturday, February 22, 2003 7:01 AM

I recently purchased a belgian waffle iron.  I tried the 
included recipe but it only tasted like yeast. I am looking 
for a recipe for malted belgian waffles.  In the 1980s there 
was a chain of diners in the Atlanta, GA suburbs called 'Rockin 
Robbin' that served the most wonderful malted belgian waffles. 
I haven't had any like them since.  Can you help?  Thank
you, Jenn

Hi Jenn,

I could not find the Rockin' Robbin recipe, nor any recipes for malted Belgian waffles. However, I did find a malted milk waffles recipe and a Belgian waffles recipe that's supposed to be very good. See below.


 Malted Milk Waffles

1/3 cup malted milk powder
2 1/2 cups buttermilk pancake mix
2 tablespoons white sugar
2 eggs, separated
1 1/3 cups buttermilk
1/2 cup butter, melted

In a large bowl, stir together malted milk 
powder, pancake mix and white sugar. In a 
separate bowl, beat egg whites until stiff 
peaks form; set aside.  Add egg yolks, 
buttermilk and butter to dry ingredients; 
mix well. Fold in egg whites.  Spray preheated 
waffle iron with non-stick cooking spray. Pour 
batter onto hot waffle iron. Cook until golden 
brown. Serve warm.
Isaiah's Belgian Waffles

Yield: Serves 8

3 eggs 
1-1/2 cups milk 
1/2 cup butter or margarine, melted 
1 tablespoon vanilla extract 
2 cups flour 
1/2 teaspoon salt 
1 tablespoon baking powder 
2 teaspoons sugar 
fruit or confectioners' sugar (see below)
Beat eggs in a bowl until thick. Add milk, butter, and vanilla and beat 
for 2 minutes. 
Combine remaining ingredients (except for fruit or confectioners' sugar), 
sift into egg mixture, and beat well. Batter should be thick but pourable; 
add additional milk if necessary. 

Butter waffle iron, heat, and pour batter onto hot iron. Serve with sliced 
bananas and strawberries; blueberries and sliced peaches; poached pears 
and cranberries; or sliced apples and cinnamon. Or brush waffles with melted 
butter and sprinkle with confectioners' sugar before serving.


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